Monday, March 31, 2014

Bread Pudding with Irish Whiskey Sauce

About once a month I make a loaf of challah bread.  From this one loaf we get a delicious, ample slice of toast for breakfast, amazing croutons for our salad, a tasty grilled cheese sandwich, French toast for breakfast the following morning, and bread pudding for dessert.  All of that from one loaf.

Bread pudding used to be something from which I would recoil.  I mean bread, and (gulp) pudding?!  It sounds like some cruel joke.  Come to find out the joke was on me.  It is tasty, comforting, and with the addition of my favorite Irish whiskey, ever so warming and relaxing.

Bread Pudding with Irish Whiskey Sauce
2/3 cup raisins
1/3 cup brandy

4 large eggs
1 cup whole milk
1 cup whipping cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

4 cups day-old challah* with crusts, cut into 1/2-inch pieces
1/2 cup pecans, toasted, chopped
1 Tablespoon Irish whiskey

Irish Whiskey Sauce (see below)

Combine raisins and 1/3 cup brandy (or bourbon, or rum) in small bowl. Soak for 30 minutes. Drain and save liquid.

Butter an 8-inch square glass baking dish.  In a medium bowl w
hisk together eggs, milk, cream, sugar, vanilla, cinnamon, salt, and raisin soaking liquid. Place bread, raisins, and pecans in prepared dish. Toss lightly with fingers until mixed.  Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate at least 2 hours, smashing bread down into the custard occasionally.

Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough hot water to come up the side of the 
bread pudding dish about an inch. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Brush top with the tablespoon of whiskey.  Cut into rounds using a 3 biscuit cutter. Serve warm with sauce.

Irish Whiskey Sauce
 1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
3 tablespoons whipping cream
Pinch of salt
2 tablespoons Irish Whiskey (I use Jameson)
½ teaspoon tangerine zest (I use Melissa’s Ojai Pixie Tangerines)

Melt butter in small saucepan over medium heat. Whisk in sugar, whipping cream, salt, and whiskey. Simmer until thickened, whisking often, about 3 minutes. Cool slightly. Stir in tangerine rind.  Serve warm on top of bread pudding.

* If baking your own challah using the ABM (or other) recipe, don't bother to braid it, just bake it up in a standard sized loaf pan.

One of the reasons that I just had to make this particular recipe was to test drive my new spoon from Kelly Galanos’ Etsy shop, Sycamore Hill, The Home of The ORIGINAL Hand Stamped Vintage Coffee & Espresso Spoons.  Is this adorable, or what?  Click on over and check out her shop and tell her that I sent you.  And stay tuned.  I am crushing on that Cereal Killer spoon, so I’m going to have to come up with a killer recipe for cereal (okay, so it may be a challenge, I’m up to it), so that I can buy that spoon!

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~~louise~~ said...

Hi Pattie!
I adore bread pudding! How wonderful that you make Challah once a month! As you know, I make Challah bread, NEVER!

I always think of bread pudding as a comforting Winter dish but that isn't really the case. Not only does it require little effort (except for the making of the bread:) it never fails to lift my spirits no matter what time of year. Now, I have a sudden craving for Bread Pudding and yes, with that Whiskey Sauce too!

LOVE that spoon. How cool is that! I know you are up to the cereal challenge. It amazes me what people have been doing with cereal. If you want some inspiration, I have a Pinterest board devoted to cereal recipes. I can't wait to see what you come up with.

Thanks so much for sharing, Pattie...

The Tablescaper said...

Man, this sounds good and I love that spoon!

- Alma, The Tablescaper

Unknown said...

You list brandy in the ingredients, but say to soak the raisins in bourbon (not a bad choice, I must add). Does it matter?
Sounds delicious either way.

Pattie @ Olla-Podrida said...

Right you are, Libby! Clearly I was overcome with the alcoholic goodness. I use brandy but, really, bourbon or rum work really well and, thanks to you, I have indicated that.

Unknown said...

Just wish I could take a taste via the computer!

Unknown said...

I enjoy visiting your site; you always have the cute and unique things (Irish spoons and Spring table settings), as well as yummy food.

Julie said...

I can't wait to make this. After reading the comments I believe I will soak my raisins in spiced rum.

Kathy Shea Mormino, The Chicken Chick said...

Wow, I love bread pudding, but have never had it with an Irish Whiskey sounds and looks amazing. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

Kathy Shea Mormino
The Chicken Chick

Miz Helen said...

Hi Patti,
Your Bread Pudding looks amazing! Thank you so much for sharing this special recipe with Full Plate Thursday and have a fantastic week!
Miz Helen

Unknown said...

Wow! That looks yummy! And I think I simply *have* to try anything with Irish Whiskey in it! ;)
Plus I LOVE the spoon! I'm on my way to check out that etsy shop now!
~ Christine @ Once Upon a Time in a Bed of Wildflowers

Lisa Boyle said...

This looks amazing! Thanks for linking up with "Try a New Recipe Tuesday." I look forward to seeing what you'll share this week.